Fortified Premixes: Fundamental Considerations

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Research by the International Food Information Council Foundation on Food and Health revealed that 47% consumers prefer food with added nutrients. Consumers are now more aware of the food they eat. They read labels carefully and are informed enough to know the difference between what’s right for them and what isn’t. The massive demand for nutrient-rich food with added vitamins and minerals has given way to food fortification.

Food Fortification is the process of incorporating essential vitamins and minerals such as folic acid, iodine, vitamin A and iron into food products. These are blended into powdered premixes which are then added to products.

Fortified food was a breakthrough for disease elimination. Fortification is now used for filling nutrition gaps and balancing nutrient loss in the storing process of goods. Manufacturers are on the lookout for partners to launch their own fortified premixes and give their products additional features. However, it’s the process of formulating fortified premixes that pose the challenge. Here are the aspects that need to be considered regarding fortified premixes:

  • The fortification process relies heavily on the kind of food product that’s being fortified
  • Manufacturers need to chart a profile for the desired nutritional value.
  • The size of serving and shelf life must be considered.
  • Manufacturers will have to change the entire packaging and present the product as a new brand before the consumers.
  • The cycle of production will go through a significant change.
  • Cost-effectiveness is a major aspect of consideration for manufacturers.

The Desired Amount of Nutrients in Fortified Premixes

Manufacturers will have to chalk down the quantities of natural vitamins and other nutrients that are already present in the food and then decide what kind of nutrients must be added and in what quantities so as to meet the claim the product is looking to make. This is a critical decision when using GrandFusion® products in your premixes. GrandFusion® is heavily concentrated nutrients from whole fruits and vegetables. 112 mg of the GrandFusion® fruit mix is equivalent to 25% daily value in 6 essential vitamins including vitamin A, vitamin C, vitamin D, vitamin E, vitamin B1, and vitamin B6.

Loss of Nutrients in Food Processing

To hold true to the labels, formulators will have to ensure that nutrient loss in the production processes and treatment of the product is calculated in advance and taken into consideration while creating the formula for the premixes. Nutrient loss in processing has caused problems for formulators and food manufacturers for a long a time. NutriFusion® is the solution to this problem. Our stabilized nutrients are capable of withstanding the intensive heating and cooling of modern day food processing. Our GrandFusion® products also have a minimum two-year shelf life to keep your nutrients stable through distribution and retail.

Adding the Right Elements

Vitamins and minerals that are to be added must blend in with the distinct taste, color, and aroma of the product recipe.

Fortified premixes do nothing to change the texture or taste of the food product. Therefore, manufacturers get to introduce a new product that isn’t very different from other items their brand is known for. But, it will have all the nutritional perks consumers are looking for.

The push for NutriFusion® nutrient fortification is simple: the difference is natural. Our GrandFusion® products are blends of whole fruits and vegetables so that we can deliver complete nutrition in a variety of products. The big difference between NutriFusion® nutrient fortification and synthetic nutrient fortification is bioavailability. Our products have 100% bioavailability versus 10% to 20% bioavailability for synthetic vitamins. Why? Our bodies need complete nutrients from fruits and vegetables to function properly, so we easily absorb these natural vitamins. On the other hand, synthetics are chemical formulations trying to resemble nature, and are bodies do not entirely recognize them. If you are building a non-GMO or Organic food product, please reach out to learn more about our nutrient fortification process. Also, please visit your respective category below to learn more about our products!

The Problem with American Diets: Ultra-Processed Foods

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With all the food fads rallying for healthier food, the emphasis on “natural” foods and ingredients is now more important than ever. However, the changing food trends have done little to affect the diet of the average American. 58% of the calorie intake of Americans comes from ultra-processed foods according to a study was featured in BJM Open, a medical journal.

The Average American Diet

While the government has done its best to introduce guidelines, consumers continue to choose processed snacks, frozen foods, artificially sweetened desserts, and drinks. The Centre for Disease Control conducted a National Health and Nutrition Examination survey to record the food eating patterns of Americans. The research involved tracking the food items the candidates had eaten in the last 24 hours. It was found that out of all the calories consumed by the survey-takers, three from every five calories consumed came from ultra-processed food. Almost 30% of calories came from unprocessed and partially processed foods, ingredients like oil and salt made up 2.9% of the whole, and 10% came from canned and packaged food like cheese, meat, and vegetables. The statistics suggest that the consumption of ultra-processed foods is far greater and forms a significant chunk of the average American diet.

The Link Between Sugar & Ultra-Processed Foods

A recent dietary guideline introduced by the government suggested limiting the intake of added sugar in the American diet. Ultra-processed foods contain artificial flavors, colors, aromas, and sweeteners. 14% of the overall calories in ultra-processed foods come from sugar and added sweeteners. An increase in the consumption of ultra-processed foods leads to an increase in the use of sugar too. Therefore, ultra-processed foods are primarily responsible for Americans crossing the suggested 10% limit on added sugar in the diet.

 

The Problem With Consumer Choices

While “healthy” and “natural” foods are in popular demand, consumers’ food choices in the market don’t reflect that need. Manufacturers continue to introduce healthy alternatives of food products to appeal to the health conscious, but consumers continue to pick salty snacks and products loaded with sweeteners. Many food brands have created new profiles and products to appeal to the new health-conscious consumer. However, if the food choices continue to lean towards ultra-processed foods, have any of the new products, and new guidelines helped Americans eat more healthy and nutritious food?

Inspired by latimes.com

New Dietary Guidelines Suggest 20% Reduction in Sugar

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The U.S. Department of Agriculture and the U.S. Department of Health and Human Services has announced a drastic cut down on sugar. New dietary guidelines suggest a 20% drop in consumption of sugar-based calories.

The USDA and HHS added yet another diet restriction to the Dietary Guidelines that are renewed every five years. With an aim of reducing obesity and chronic diseases, the new diet rule seeks to limit the amount of sugar Americans have in food and beverages. Studies state that the average American consumes 270 sugar-based calories (or more than 13% of calories) on a daily basis.

Following the guidelines would mean a 60 calories reduction and on a national average, the numbers will go as high as 2.2 tonnes of sugar and corn syrup. Here’s how the implementation of the dietary guidelines will work out.

New Dietary Guidelines for Consumers

USDA Dietary Guidelines 2015 2020 SugarAs a step towards tackling the problem of obesity and health related issues, the 2015-2020 dietary guidelines draw attention to not just sugar, but caloric content of added sweeteners in food and beverage as well. The fitness-oriented consumer has a lot to gain regarding a better handle on diet plans. However, consumers will now have to be extra cautious about their purchases. Although limiting sugar intake helps consumer health goals, reading through product labels will become a challenge to the authenticity of alternatives. Meanwhile, health advocates believe that very few Americans will abide by the dietary guidelines.

 

Impact on Manufacturers

FDA New Nutrition Label 2016

On top of the new sugar guidelines, the FDA is proposing a new nutrition label for food products.

Introducing a decline in sugar consumption has a direct link with losses incurred by an entire industry dedicated to food and beverage manufacturers, especially soda and candy brands. On a larger scale, sugar and corn companies are in for a major setback. Manufacturers are beginning to react to the dietary guidelines in their own way. Just recently, The Sugar Association that represents several manufacturing companies dismissed the guidelines claiming that it has its basis in “weak science”. The American Beverage Association has funded multiple initiatives to fight tax and labelling laws. Coca-Cola took a different route and began promoting exercise regimes over diet plans for fitness. On the other hand, companies like Cargill have created low-sugar and non-sugar alternatives.

For the guidelines to be successful, the U.S government will have to conduct a lot more research and bring more awareness of sugar content on food labels.

Inspired by reuters.com

4 “Natural” Foods & Beverages With Artificial Ingredients

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Eating healthy requires you to replace a lot of the unhealthy food you’ve been consuming so far with better, healthier alternatives. Organic, healthy and natural food is in vogue among the health conscious. With all the options out there, deciding what’s best for your diet is a matter of a thorough understanding of the food label. In a market entrenched in the race for fulfilling the demands for natural products, many ingredients are passed off and approved under the guise of “natural”, “pure” and “organic”.

In a recent survey by Consumer Reports, they found that over 66% of people believe that “natural” food should contain no artificial ingredients. Below are four examples of natural food and beverages that contain artificial ingredients. To see all of the natural products with artificial ingredients, see the article by Consumer Reports, here.

Natural Fruit Cups

Del Monte claims that their fruit cups are filled with real fruit. However, the products are artificially sweetened. The fruit cups also contain artificial preservatives like potassium sorbate and sodium benzoate.

All Natural Sweet Potato Fries

Con Agra’s Alexia sweet potato fries have large quantities of xantham gum, an ingredient used as thickening agent. The company claimed that their products have been inspected by the FDA and are compliant with the regulations.

Consumers shouldn’t be in a hurry to swap their kitchen cabinet essentials for natural food products just yet. A smarter reading of pack labels will help you make better food choices.

Smithfield’s Cold Cuts

Cold cuts are an essential in most households. Companies like Smithfield, claim that their product Krakus Polish sliced ham contain all-natural juices. But, a reading of the ingredients reveals, at least, five artificial ingredients. Most cold cuts of meat and poultry contain chemicals like sodium nitrate as well.

Smucker’s Bottled Beverages

A majority of the fruit juices available in stores have tiny amounts of real fruit content. Artificial ingredients are used to enhance the color and texture of the juice these include preservatives, high fructose corn syrup, corn starch and artificial colors. The same goes for other aerated and bottled drinks. J.M Smucker’s Natural Brew Draft Rootbeer contains caramel color. The company claims that the color is derived from burnt sugar and yucca extract.

See the article by Consumer Reports with all of the natural products with artificial ingredients, here.

Post Inspired by usatoday.com

 

Synthetic Nutrients are Artificial Ingredients

artificial ingredients synthetic nutrients nutrifusion solutionShouldn’t your nutrients be “natural” too? How is it 2016 and we are still fortifying our food with synthetic vitamins and minerals? It’s been impossible to add natural nutrients from fruits and vegetables to processed food due to the heat intensity of modern-day food processing. Now food companies have the opportunity to add these essential micronutrients to their products with NutriFusion. Our patent-pending process keeps the phytonutrients, vitamins, and minerals in fruits and vegetables stable through both intensive heating and cooling. To learn more about NutriFusion for your products, visit your industry below.

Trendsetter Foodies Define Trends Shaping Natural Food

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Millennials are now the spotlight in the food industry. Brands and marketers are interested in their thoughts on the ingredients that could become the next big, natural food trend in the industry.

While conducting any study or survey regarding food trends, the “Trendsetter Foodie” group is supposed to be the most important as their choices could be game changers in future.  Packaged Facts has released a report that shows how millennials make up the single largest section of the Trendsetter Foodie population at 36% while baby boomers stand at 32%, which isn’t a wide margin. Food companies and retailers should take note of these figures because both of these demographics will influence the next big trends in natural food.

Trendsetter Foodies – Millennials and Boomers 

Millennials are young and have lower earnings, which means their buying capacity is less than older shoppers. The report said Trendsetter Foodies have a household income either below $50,000 or above $150,000. Millennials rule the roost in the former group while baby boomers the latter. But then again, if the general or non-Foodie population is taken into account, boomers and millennials have more or less similar choices regarding food. It is an interesting trend spotted among boomers which include anyone between the ages of 50 and 69 in the report. They are probably female, non-Hispanic white, live in relatively small households in smaller cities, towns or rural areas, and might not be employed full time. Even though calories aren’t their only concern, they are more likely to go on a diet on an ongoing basis to lose weight. Boomers don’t prefer gourmet, foreign and heavily spiced foods as compared to millennials. Unhealthy foods and those with artificial additives are a strict no-no for them.

A Wake-up Call for the Food Industry

Brands and retailers will do well to remember this vital segment of the market while messaging and designing food products. Trendsetting boomers and millennials like organic food but marketing items preferred by boomers, at first, could be more beneficial. As for retailers, implications for in-store messaging are a possibility just like targeted sale specials meant for boomers via weekly flyers. Millennials are essential but not the sole determining factor of natural food trends.

To put it in a nutshell, we can’t predict which way natural food trends will sway, which makes it all the more necessary to study and analyze the data correctly before significant decisions are implemented.

Inspired by newhope360.com

Learn more about how NutriFusion is providing natural nutrients for the biggest trendsetters in natural food.

Clean Food Labels Are More Important Than Ever

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Americans are becoming more cautious about what they eat. According to a recent consumer study, 64% of Americans check the ingredients of food items that they purchase as compared to only 53 percent of Europeans. The research was done by research company GNT Group with Fooddive.com noting the study. This is a noticeable increase in the number of Americans reading food labels when compared to a study that was reported five years ago in the Journal of the American Dietetic Association. The study concluded that around 51.6 percent of Americans have their eyes on food labels before they even make a purchase.

“The study’s result clearly shows that natural ingredients have become more important all around the globe. Many manufacturers already comply with consumers’ wishes by, for example, using coloring foods exclusively made from natural raw materials and clearly indicating that on the label. This development will continue to gather momentum in the upcoming years.” -Hendrick Hoeck, GNT Group Managing Director

Simple Ingredients and Clean Food Labels

This new clean label development is noticeable in supermarket food aisles. It is evident from the iconic blue box for Kraft Dinner mac n cheese to the cheery Lucky Charms which have been reported to be manufactured soon without any artificial ingredients. Americans have indeed made a turn for the better when it comes to healthier food choices. Of course, a healthy diet is just one part of becoming healthy. A person who wishes to attain good health must also practice an active lifestyle and should make efforts to exercise daily to reduce stress in their lives.

The study also points out that consumers are not just looking for healthy food, but they want easy to understand food labels and nutrient information. Consumers are also choosing foods that are natural which means no additives, artificial coloring, artificial preservative, and chemical ingredients. By choosing natural and preservative-free food, consumers can guarantee a better quality diet. Chemicals in food are known to cause cancer, allergies, and chronic illnesses. Therefore, extra effort should be used to find healthy and natural foods in the packaged food aisles. Checking for clean food labels will give consumers more power in choosing the best food items for their family and it will also increase the value of their money spent on groceries.

Inspired by fooddive.com

Add NutriFusion for Plant-Based Nutrients and Clean Food Labels

The United States is experiencing an extreme nutritional deficiency amongst its people. The majority of nutrients we consume on a daily basis are developed in a lab with synthetic chemicals. NutriFusion saw this problem and developed a breakthrough innovation for food and beverage manufacturers. Our patent pending method stabilizes vitamins and minerals in whole fruits and vegetables so that they can easily be added to many of our favorite packaged foods. Our ingredients are simple and easy to understand. Consumers immediately know that their nutrients are naturally sourced from fruits and vegetables. We believe our ingredient is essential to processed food over the next twenty years. Americans are not going to start eating fruits and vegetables overnight, so the least we can do is pack their favorite snacks and packaged foods with natural nutrition. If you are interested in learning more about NutriFusion, please visit your respective category.

Health and Wellness Influencing Food Decisions

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Taste, price and convenience are no longer the main factors that help consumers decide which food and beverage to buy. According to a study by Deloitte, Food Marketing Institute (FMI) and the Grocery Manufacturers Association (GMA) called “Capitalizing on the Shifting Consumer Food Value Equation,” about half of the surveyed Americans considered health and wellness, safety, social impact, experience and transparency as “evolving drivers.” These new drivers are examined in addition to traditional factors such as taste, price and convenience. The study also revealed that these new “evolving drivers” play into food decisions regardless of the respondents’ demographics.

consumer values food decisions study

No Artificial Ingredients & Clear Labels Connect Health to Food Safety

Americans are no longer connecting food safety according to only near-term risks to health. Around 74 percent of respondents agreed that food safety should not just be limited to food that can cause immediate harm. Health, wellness, and transparency are all connected to safety which is why food factors including freedom from dangerous ingredients, having clear and accurately made product labels, and the use of non-artificial ingredients should be utilized in describing packaged, processed foods.

“Food retailers are inherently ‘shopper advocates’ and they respect that their customers want both genuine and transparent shopping experiences. Our study sheds light on how companies can better understand the intersection of these new consumer food values and their own growth strategies.” – Mark Baum, Chief Collaboration Officer @ FMI

More Key Insights on Future Food Decisions

Furthermore, the study also addresses several important points regarding the shifting value equation for the industry. According to the results of the survey, the following affect consumer values and food decisions as well.

  • Preferences and tastes of food will continue to fragment
  • Retailers have a unique ability to influence consumers’ decisions
  • New and smaller companies will use new technologies, third-party affiliations, and increase engagement to gain trust.
  • Larger companies in the industry will do all they can to use new, unique value propositions; and market success will be affected by present competitive advantages.

“Today’s consumers have a higher thirst for knowledge than previous generations and they are putting the assessment of that information into their value equation. There is no doubt that the consumer value equation has changed – as taste, price and convenience are now only the foundation with the need to leverage the emerging value drivers. Brands that win with consumers will likely be those that provide the information they seek, well beyond what is on the label.” – Jim Flannery, SVP of Operations & Industry Collaboration @ GMA

Inspired by prnewswire.com

NutriFusion® is Here to Help

Consumer values have been changing over the past ten years, and many companies have tried to seize the opportunity.  Some companies have done an excellent job of creating healthier products, and others have suffered the fate of misleading consumers with health and wellness claims. It’s time to start taking these demands seriously and match your R&D efforts with the value of the future consumer. People have finally connected their health and wellness to food safety. How will you reinvent your products without artificial ingredients and clean labels to enable the consumer to make smart food decisions?

nutrifusion

We would like to think that NutriFusion® could be the answer for some of your new products. Instead of fortifying  your packaged foods with synthetic vitamins, you should try our GrandFusion powders. We create non-GMO nutrients from whole fruits and vegetables. So why doesn’t everyone do this? It’s a difficult process and we have made huge advances in our nutrient stabilization method over the past 3 years. NutriFusion® will give you the ability to clean up your ingredient deck and make powerful claims about where your nutrients come from. If you are interested in learning more, please visit your respective category below.

Jelly Beans Remain Unchanged 100 Years Later

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Jelly beans, the chewy candy with a hard shell, was once thought to be related to Turkish Delight but eventually food historians agreed that it is an all-American food item created by William Schrafft, a Boston confectioner. While the price of jelly beans has changed from $0.09 a pound to almost $8 a pound, the shape and form of this little confectionery have remained the same after more than a hundred years. Latest trends call for “natural” food items which translate to food that is healthier and better for us. So, new jelly bean launches now use animal gelatin-free ingredients while still retaining its original shape, flavor, and color. Some manufacturers worry that the candy will never be the same again without gluten, but there are still challenges to reduce the sugar, artificial flavors, and color of jelly beans.

 

Jelly Beans: Private Label vs. The Brands

The jelly bean has become synonymous with Easter because of its ovoid shape and hard shell. After more than a century in the market, it had been sold in bulk with very little personality. Until 1976, when the jelly bean was re-marketed by The Jelly Belly Company as a new gourmet product. Jelly Belly used natural fruit purees and thus opened the doors for a wide variety of flavors. Have you ever tasted Jelly Belly’s pancake and maple syrup jelly beans? The company’s approach is to encourage customers to create their unique jelly bean flavor by combining different beans.

 

 

But other than innovating the flavor of the jelly bean, there were hardly any other changes to the candy. It is believed that the product’s association with the holidays made its innovation slower than ever. Tradition has made it a staple during Easter and Christmas. Therefore, it will less likely be considered a sophisticated candy that needs to be updated and periodically improved.

 

 

Private labels have positioned themselves as “gourmet” jelly bean manufacturers. The small private label brands now hold roughly 15% market share in the products launched in the past two years. Private labels may not have as many flavors as the Jelly Belly Company, but the industry has successfully gathered a large following in offering GMO-free, gluten-free and nut-free confectionaries. The claims of getting a gluten-free or allergen-free jelly bean variety may attract some customers especially those that are looking for candies that will fit particular dietary needs.

The jelly bean has seen little innovation over the past 100 years, and it will struggle to find any soon. Reducing the sugars and artificial flavors will be the biggest challenge for even the most forward-thinking companies in the jelly bean category.

Inspired by mintel.com/blog

Add Nutrients to Jelly Beans with NutriFusion®

Innovation is stagnant in the jelly bean category, but there are huge opportunities to make confectionery better for you. We believe our ingredient could be crucial to adding minimal but essential nutrients to your candies. Our GrandFusion products are made from whole fruit and vegetables. Our ingredients enable you to add 10%-50% daily value of essential vitamins and minerals from natural sources. What makes us different? The stabilization of our food based nutrients can withstand the most intense heating and cooling of modern day food processing. What are you waiting for? Learn more about NutriFuision for your confectionery needs today!